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Ginger and Custard Crumble Cake

Lisa Faulkner

Prep 30 mins

Cook 50 mins

Total 80 mins

Serves 12

This egg free recipe is really moist and sticky. You can use ready- made apple sauce from a jar, or make your own using the autumn windfall apples. Ideal for celebrating Guy Fawkes and the onset of autumn


  • 125g unsalted butter or vegetable margarine
  • 125g light brown sugar
  • 90g black treacle
  • 80g maple syrup
  • 50g Belvoir Ginger Cordial
  • 250g self-raising flour
  • 50g plain flour
  • 1 tsp ground ginger
  • ½ tsp bicarbonate of soda
  • 170g apple sauce
  • 3 balls of stem ginger, finely chopped
  • ----- For the icing -----
  • 125ml double cream
  • 1tbsp icing sugar
  • 100ml fresh custard
  • 2 ginger nut biscuits, roughly crushed


  1. Preheat the oven to 180oC/Gas 4/Fan 165oC. Lightly oil a 900g/2lb loaf tin and line the base with baking parchment.
  2. Put the butter, sugar, treacle, syrup and cordial in a medium pan and gently heat, stirring until the butter has melted.
  3. Sift the flours, ginger and bicarbonate of soda together into a large bowl. Add the syrup mixture, apple sauce and stem ginger and mix well. Pour into the cake tin and bake for 50 minutes -1 hour.
  4. Leave to cool in the tin.
  5. Whip the cream and icing sugar together until it is holding its shape then add the custard and whisk until thick. Spread it over the top of the cooled cake and scatter with ginger nuts.